This is fragrant soft golden passion fruit cake. The passion fruit chifon cake is a simple and delicious cake that you should try.
– 110ml passion fruit juice
– 4 chicken egg yolks
– 80ml cooking oil
– 40g in diameter
– 130g flour + 20g cornstarch
– 3g refined salt
– 1 tablespoon baking powder
– 5 chicken egg whites
– ¼ spoon of tarta cream- 70g sugar Passion fruit:
– 4 lemons get water
– 100g sugar
– 50g light butter
20cm round hole mold
Step 1: Turn on oven at 165 degrees Celsius. Mix all ingredients in A until smooth. (A)
Step 2: Beat the egg white with tarta, add each spoonful of sugar to the hard cotton to create a spire. (B)
Step 3: Use a mixture of wood ladles ¼ (B) to (A) evenly and quickly mix your hands, gently follow one (B) mixture (A) until evenly.
Step 4: Vent the mixture into the mold (NOT sticking). Bake for about 40 minutes until the cake is cooked (it is not sticky). Remember not to open the oven door for the first 30 minutes. When the cake is cooked, take out the cake and turn the mold upside down on the small cup for about 1 hour to cool it before removing the cake.
Step 5: Boil passion fruit juice + sugar + butter, stir until well-mixed sauce. Let the sauce cool down until slightly thicker, then cover the cake. The reason for having a fever to keep the sauce from burning, burning, and then how much more you want is the decoration and sweetness because this sauce is sweet and sweet. Sprinkle some pretty sugar candy to see it